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Braised Beef with Barley

 Braised Beef with Barley
I love the combination of beef and barley, so I was delighted when I saw this recipe in our newspaper. It's one dish I've served often.
4-6 ServingsPrep: 30 min. Cook: 2 hours 20 min.


  • 1 boneless chuck roast (2 to 2-1/2 pounds)
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 can (14-1/2 ounces) beef broth
  • 1 bay leaf
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 cup medium pearl barley
  • 1 cup frozen peas
  • 1/3 cup sour cream, optional


  • In a Dutch oven, brown meat in oil on all sides over medium-high
  • heat. Remove roast and set aside. Drain, reserving 1 tablespoon of
  • drippings. Saute the onion, mushrooms and garlic in drippings until
  • tender.
  • Return roast to the pan. Add the broth, bay leaf, salt and pepper;
  • bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add
  • barley. Cover and simmer for 45 minutes or until meat and barley are
  • tender. Add peas; cover and simmer for 5 minutes or until peas are
  • tender.
  • Discard bay leaf. Set the roast and barley aside; keep warm. Skim fat

2 of 2

Braised Beef with Barley (continued)

Directions (continued)

  • from pan juices. If desired, add sour cream to the pan juices; stir
  • until heated through over low heat (do not boil). Slice roast; serve
  • with barley and gravy. Yield: 6 servings.
Nutritional Facts: 1 serving equals 380 calories, 17 g fat (6 g saturated fat), 98 mg cholesterol, 922 mg sodium, 21 g carbohydrate, 5 g fiber, 35 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.